This chicken, sweet potato, and black bean stew is healthy, slightly smoky, and slightly sweet. It's packed with nutrients, gluten free, grain free, and absolutely delicious! Plus, you can make it in about 30 minutes.
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5 from 22 votes

Chicken, Sweet Potato, and Black Bean Stew

This chicken, sweet potato, and black bean stew is healthy, slightly smoky, and slightly sweet. It's packed with nutrients, gluten free, grain free, and absolutely delicious! Plus, you can make it in about 30 minutes.
Prep Time5 mins
Cook Time25 mins
Servings: 4 -6
Author: Elizabeth Lindemann

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion diced
  • 4 cups chicken stock/broth
  • 1 14- oz. can small can fire roasted diced tomatoes
  • 1 15- oz. can small can black beans, or 1.5 cups cooked black beans, drained and rinsed
  • 1 heaping teaspoon smoked paprika
  • salt and pepper to taste
  • 2 small-medium sweet potatoes diced (about 3-4 cups total)
  • 2 cups cooked shredded chicken such as rotisserie
  • 2 tablespoons chopped fresh parsley plus more for garnish

Instructions

  • Saute the onion in olive oil in a large pot over medium high heat until soft (2-3 minutes)
  • Add the chicken broth, tomatoes, beans, smoked paprika, salt, and pepper. Bring to a boil.
  • Turn the heat to low and add the sweet potatoes. Simmer until sweet potatoes are cooked through, approximately 15 minutes (depending on how small you cut them).
  • Use a potato masher (or immersion blender) to mash the soup a few times to thicken it up a bit.
  • Turn the heat off and add the chicken and parsley. Stir and allow to sit for a minute or so to make sure the chicken gets warmed through.
  • Serve hot garnished with extra fresh parsley.

Notes

To make this Paleo/whole30 compliant, omit the beans.
To make this vegetarian/vegan, omit the chicken and use vegetable broth in place of the chicken broth.
For a little spiciness, add a little bit of cayenne pepper with the smoked paprika.
Freeze the leftovers in an airtight container or bag for up to 6 months.
If you don't already have cooked chicken, poach raw chicken in boiling water while you are preparing steps 1-4 for about 20 minutes. Shred with two forks and add to stew during step 5.
To make this meal go even further, serve it over a grain like brown rice or quinoa.